Optimization ofcorn steep liquor medium for trehalose synthase gene engineering bacteria by response surface methodology

Authors

JIANG Bo, College of Chemistry and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
XIE Ding, College of Chemistry and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHENG Ruina, College of Chemistry and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YANG Qianyuan, College of Chemistry and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
XIE Yanping, Hunan Huisheng Bio-Technology Co. Ltd, Leiyang, Hunan 421800, China
SHENG Ming, Hunan Huisheng Bio-Technology Co. Ltd, Leiyang, Hunan 421800, China

Abstract

Corn steep liquor was used as the sole carbon and nitrogen source for recombinant E. coli culture medium. Based on the single factor optimization, three factors of corn steep liquor, MgSO₄ and trace elements were chosen to design the response surface of corn steep liquor medium components. With Box-Behnhen experimental design and response surface analysis, the optimum components of corn steep liquor medium were determined. The results showed that the optimum medium components were 26 g/L for corn steep liquor, 2.1 g/L for MgSO₄ and 7 mL/L for trace elements. Under these conditions, the activity of trehalose synthase produced by recombinant E. coli reached 120.5 U / mL. The experiment proved that this medium is feasible, in which corn steep liquor was the sole carbon and nitrogen source of trehalose synthase.

Publication Date

11-28-2016

First Page

183

Last Page

186

DOI

10.13652/j.issn.1003-5788.2016.11.042

Recommended Citation

Bo, JIANG; Ding, XIE; Ruina, ZHENG; Qianyuan, YANG; Yanping, XIE; and Ming, SHENG (2016) "Optimization ofcorn steep liquor medium for trehalose synthase gene engineering bacteria by response surface methodology," Food and Machinery: Vol. 32: Iss. 11, Article 42.
DOI: 10.13652/j.issn.1003-5788.2016.11.042
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/42

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